JPH05244879A - Feed for chicken - Google Patents

Abstract

PURPOSE:To obtain a feed for chicken useful for chickens raised in a great number in a gage, etc., having a reduced smell, providing high-quality eggs and meat, containing active carbon. CONSTITUTION:For example, 1kg formula feed comprising 64% maize, 23% soybean cake, 6% fish meal, 4% rice bran and 3% calcium carbonate is blended with >=5g active carbon to give the objective feed for chickens.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a feed for chickens in which a large number of birds are raised by cage breeding.

2. Description of the Related Art Conventionally, in breeding chickens for egg collection and meat collection, a large number of birds have been bred by a gauge or the like, which produces a large amount per unit area. However, in the conventional feed used for breeding a large number of birds, since the main purpose is to achieve short-term breeding, chickens fed with conventional feed have natural taste, color, and elasticity of eggs and meat. It was lower than that of chickens raised in a state close to. This invention was invented in view of the above-mentioned point, and is given to a chicken bred in a large number by breeding Geshi, etc., and it is possible to improve the quality and reduce the odor of the eggs and meat of the chicken. The purpose is to provide feed.

The feed for chickens according to the present invention is characterized by containing activated carbon.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below. In the examples, a commercially available compounded feed contains natural activated mineral substances in addition to activated carbon. In addition, it is important to include activated carbon in the compounded feed, and other natural activated mineral substances are
It is desirable to use one that can increase the function of activated carbon and enhance immunity to activate cells. Examples of other natural activated mineral substances of activated carbon include activated clay, natural zeolite, and sevolite. Then, all of these or a combination thereof may be mixed. Activated carbon is powdery amorphous carbon, has an infinite number of micropores, and has a very large surface area per unit volume (the front area of pores reaches 1000 to 2000 m ² / g). "Charcoal," which is composed of carbon, is characterized by a great difference in physics and chemistry, and is excellent in the purification, deodorization, and adsorption of chemicals, medicines, and tap water.
In addition, it has the property of decolorizing and adsorbing and excreting toxins, and especially when it enters the human and animal body, it exerts a remarkable ability to adsorb harmful substances in the digestive organs, cells, organs, etc. It also has the effect of increasing power. Activated clay is a harmless clay that is produced as a natural mineral on the ground, is used as a bulking agent for noodles during the war, and is an edible earth. The chemical formula of activated clay is 11SiO ₂ · A
It is represented by l ₂ O ₃ , and is CaO, Na ₂ O + K ₂ O, M
Some include impurities such as gO. The characteristics of activated clay are
By the activation treatment with acid, the soluble substances contained therein are eluted and fine pores (average diameter of about 50Å) are formed to increase the surface area (150 to 300m ² / g), and adsorption similar to activated carbon Have sex. Further, it has a cation exchange property similar to that of an ion exchange resin. Therefore, when it enters the body of humans and animals, it is activated by acid to enhance the absorption capacity, and also promotes the bleaching capacity, the adsorption of excess water in the body, and the purifying effect in the intestine. In order to enhance the synergistic effect with activated carbon, this activated clay is mixed. Natural zeolites are classified into clinoptilolite type and mordenite type depending on the place of production, and stable hydrous aluminum silicate (Ca0.
2Al ₂ O ₃ .5SiO ₂ ) has a high cation (cation) exchange capacity (150 meq / 100 g or more) and high hardness. The properties of natural zeolites generally enhance the removal of ammonia nitrogen, heavy metals, SSs and fertilizer effect to promote soil improvement and improvement, and also animal feed additives (Veterinary Medicine No. 2632). ) Is also used to promote the growth of cattle and pigs, as well as to improve the environmental health of livestock sheds. Therefore, natural zeolite is mixed because it has a deodorizing effect, a water purification effect, adsorption of moisture and gases, and promotes activation of meat quality. Sevolite is a green to white mineral represented by the chemical formula of H ₂ Ca ₄ Al ₂ Si ₃ O ₁₆ , exists in the form of a fiber aggregate composed of hydrous calcium silicate and aluminum, and has a Mohs hardness of 5
It is a substance with a specific gravity of about 3. The characteristics of sevolite are
It has an excellent ion exchange effect, and has an antibacterial effect and a malodor suppressing effect. In particular, it has an excellent antibacterial effect against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Hepatobacter pneumoniae, bacteria, leprosy, black mold, fiber mold and the like. Therefore, sevolite is mixed in because it can prevent the epidemics of chickens and prevent the spoilage of feed, and it is not necessary to mix the epidemics such as antibiotics. In this way, activated carbon and other natural activated minerals such as activated clay, natural zeolite, and sevolite are added to a commercially available compounded feed, adsorption of endotoxins on activated carbon, purification of activated clay in the intestine, Deodorizing and promoting the growth of natural zeolite, adsorbing excess water, antibacterial action of sevolite, and other synergistic effects, the chicken can be activated with only natural substances. The compounded feeds shown in Table 1 are used.

[Table 1] Moreover, 5 g or more of activated carbon is mixed with 1 kg of the compounded feed of Table 1. This is because if the amount is less than 5 g, the effect is too small. If the amount exceeds 30 g, the material cost simply increases, so it is desirable to mix the activated carbon in the range of 5 to 30 g. Furthermore, compounded feed 1 in Table 1
5 to 10 g of activated clay is mixed with Kg. 5 g
If it is less than 10 g, the synergistic effect with activated carbon cannot be exhibited, and if it exceeds 10 g, the material cost is simply increased. Furthermore, 3 to 10 g of natural zeolite is mixed with 1 kg of the mixed feed of Table 1. This is because if the amount is less than 3 g, the synergistic effect with the activated carbon is slight, and if the amount exceeds 10 g, the material cost is simply increased. Furthermore, 3 to 5 g of sevolite is mixed with 1 kg of the compounded feed of Table 1. This is because if it is less than 3 g, the antibacterial effect is small, and if it exceeds 5 g, the material cost simply increases. By the way, in Examples, the weight of each substance mixed in 1 kg of the compounded feed of Table 1 was as follows. Wet activated carbon powder 20 g Activated clay 5 g Natural zeolite 5 g Sevolite 5 g And 35 g of the additive mixture of the above-mentioned to 1 kg of the compounded feed shown in Table 1 is used as the feed of the example to raise chickens. Test Example 1 (Taste test of hen's egg) Ten white leghorns at 5 weeks were obtained, and 1991 were obtained.
From April 1 to September 10 of the year (Heisei 3), the feed of Example was fed and the cage was fed. The eggs collected from the above chickens are designated as No. 1 ward, and commercially available chicken eggs (natural eggs) are designated as No. 1.
Table 2 shows the results of 17 people, male and female, who tested the eggs of each No. 1, 2, and 3 wards in the 2 wards, and the commercial eggs of white leghorn bred by general feed were No. 3 wards. 2 shows.

[Table 2] In Table 2 shows the highest (most delicious) taste,
Is moderately (next tasty) in taste,
Indicates the lowest taste. ◯ indicates that determination is impossible. (Discussion) 11 people selected No. 1 ward as the highest taste
The number of people who chose No. 2 ward is significantly different from 5 people, and in No. 3 ward, all 17 people are soft eggs and have a lot of egg odor, which is not comparable to No. 1 ward. It was evaluated as. Therefore, it can be understood that the taste and quality of eggs can be improved to the same level as or higher than that of natural eggs when the feed of Examples is raised. Test Example 2 (Elasticity test of chicken egg) Egg under the same conditions as Test Example 1 (No. 1 ward, No. 2)
And No. 3) were steamed in a steamer for 20 minutes to coagulate the egg whites and yolks, and then the eggshells were removed and the elasticity was tested. A dial type flat tension meter (50 to 5000 g) is used for measuring elasticity, an egg is laid on its side, and a synthetic resin pad (20
The lower pressing force (g) required to press 10 mm downward from the point of contact with the egg was measured. The average value of 20 eggs in each plot is shown in Table 3.

[Table 3] (Discussion) As a result of the elasticity test, it is found that the eggs of No. 1 ward have an increased elasticity of 410 g or more as compared with the eggs of No. 3 ward. Test Example 3 (Egg yolk color test) An egg collected by feeding the feed of Example to a white leghorn (No.
1 ward), natural eggs of reddish brown chicken purchased at the market (No. 2)
Ward), white Leghorn eggs purchased at the open market (No. 3)
Ward) was steamed with a steamer, and after shelling, the color was divided in half. (Discussion) In the color of egg yolk, the color of No. 3 ward is dark yellow, the color of No. 2 ward is lighter than that of No. 3 ward, and the color of No. 1 ward is No. 2 ward. It was whiter. From the Paleozoic era, the color of the yolk of the natural egg is white, and it can be seen that the egg can be returned to its original shape by feeding the feed of Examples. Test Example 4 (Protein content measurement test of egg white) Eggs obtained by feeding the feed of Example to white leghorn (No.
1 ward), natural eggs of reddish brown chicken purchased at the market (No. 2)
Ward), white Leghorn eggs purchased at the open market (No. 3)
The amount of protein of egg white was measured, and the amount of 5 proteins in each group and the average value are shown in Table 4. The measurement method was performed using 3% saline and a 2% solution of copper sulfate hydrate (crystal), because it takes time when a general reagent is used for the protein coagulation reaction. .. Specifically, the procedure is as follows. First, the diameter of the glass plate (dishes)
After splitting the egg into 100 mm and putting it in and removing the yolk,
Stir the whole amount of concentrated egg white including external water with a stirrer for 40 to 50 seconds. Then, filter with one piece of rough gauze, put 5 ml of the filtered egg white solution in a graduated (for 25 ml) test tube, add 1 ml of 3% saline, mix by shaking up and down, and then copper sulfate. 5 ml of 2% solution of Then, a protein coagulation reaction occurs. Put the protein precipitate in an aluminum container with a lid lined with Toyo Filter Paper No. 1,
After drying at 105-110 ℃ for 2 hours and vacuum drying in a desiccator containing silica gel for 30 minutes to dry, an electronic measuring instrument (0.1-
100mg), the weight of the empty container is constant, and
Further, the drying was repeated until the constant value became 0.5 mg or less. Also, pour 5 ml of the coagulated protein onto the filter paper and evacuate, operate until air bubbles disappear, put 5 ml on the filter paper in the previously dried aluminum container, and dry in the same manner as the aluminum container drying method. The amount of protein was calculated using the minimum value as a constant value. The calculation was based on the following formula. A. Total weight of the specimen when it reaches a constant weight (W1) B. Weight that reached constant weight of filter paper and empty container (W2) C.I. Total weight of sample and container before drying (W3) And crude protein (W / W%) crude protein (W / W%) = 100 x (W3-W2) /
It was calculated as (W2-W1). No. 1 by the above method
Ward, No. 2 ward, No. 3 ward, measure the amount of crude protein,
Table 4 shows the result.

[Table 4] (Discussion) Regarding the amount of crude protein, the average value in No. 1 ward was 5%, while the average value in No. 2 ward was 3.9%, N
With an average value of 3.3% in No. 1 ward,
Compared to No. 2 ward and No. 3 ward, each is 1.1
You can see that it has increased by 1.7%. Test Example 5 (Chicken Taste Test) A preference test was conducted twice, the first time and the second time. The 1st and 2nd No. 1 wards each use 100 young broiler larvae (6 to 7 days old) of short-term breeding breeds (45 to 50 days old). 199
It was raised for 45 to 50 days from July to September of 1 year (Heisei 3) for 45 to 50 days, and was bred (flat-fed) with the feed of the Example.
45th from September to November 1991 (Heisei 3)
It was bred (flat-fed) by feeding the feed of Example for ˜50 days. The first and second No. 2 plots are group breeding (flat breeding) of 100 red-brown chickens of natural breeding type each by feeding a commercially available compound feed. In addition,
The animals were bred for 150 days or more before tasting. For the first and second No. 3 wards, general commercial broiler chickens were used. In addition, when explaining the situation during breeding,
It should be noted that the following points were observed in chickens in each No. 1 ward. There was no odor from the poultry house. There was no odor outside the poultry house. We did not use any preventive drugs against the plague. No chickens were affected in both the first and second raisings, and a comparative observation of behavior with broilers in normal feeding showed No. 1
The chickens in the ward had a lot of lively action. In the chicken preference test, 65 men and women combined at the first time and 53 men and women at the second time. The results of the first time are shown in Table 5, and the results of the second time are shown in Table 6.

[Table 5]

[Table 6] (Discussion) In the first round, there were 50 people who chose No. 1 ward and 15 people who chose No. 2 ward as the highest taste, with a large difference, and in No. 3 ward, 65 All the names rated it as the worst. In the second time, as a taste higher rank,
There is a big difference between 51 people who chose No. 1 ward and 2 people who chose No. 2 ward, and in No. 3 ward,
All 53 people rated it as the worst. Therefore, it is understood that the taste of chicken can be improved when it is bred using the feed of Example. In terms of the form during dismantling, the skin color without blades is No. 1 ward and No. 1 ward.
Chickens in the 2nd ward showed a reddish color, while chickens in the No. 3 ward showed N.
It was whiter than the chickens in the 1st and 2nd wards. Also,
Similarly, the colors of meat (breast meat and thigh meat) are No. 1 ward and No. 2
Chickens show a reddish color, while chickens in No. 3 ward have No. 1
It was whiter than the chickens in Ward No. 2 Ward. Test Example 6 (elasticity test of chicken) In the elasticity test of chicken, the chicken used in the first preference test of Test Example 5 was used. Then, in the elasticity measurement, as in Test Example 2, a dial type flat tension meter (50 to 5000 g) was used, chicken of each ward (using the part of peach meat) was placed, and the tension meter was provided. 10 from the place where the synthetic resin patch plate (20 x 20 mm) is in contact with the meat
The lower pressing force (g) required for pressing downward by mm was measured.
In addition, the water content (W / W%) was also measured. The measurement of the water content was carried out by using the same formula as in the measurement of the amount of protein described above. The above results are shown in Table 7.
Shown in. Furthermore, a tensile test of the fiber cytoplasm of chicken in each section was performed, and the results are shown in Table 8. In this tensile test, fiber cells (the part of chicken breast) were torn to a thickness of 1
mm × length 50 mm, they were pulled to measure the elongation when cut.

[Table 7]

[Table 8] (Discussion) In terms of water content, there is no big difference in each area, but N
The chicken of o.1 ward has excellent elasticity and tensile elasticity,
Compared with the chicken in the plot, the difference in elasticity is about 2 times, and the elongation when stretched is about 7 times, showing that the meat quality is improved. Test Example 7 (fat amount test of chicken) In the fat amount test of chicken, the chicken used in the first preference test of Test Example 5 was used. And one of the body with bone removed
/ 2 was boiled with water for about 1 hour, the fat that floated in the upper layer was put into a cylinder equipped with a cock at the bottom to drain the water, and then poured into a graduated measuring pipette, and after about 1 hour , Read the amount of fat that surfaced. The results are shown in Table 9.

[Table 9] In addition, the fat was colored and poured into a petri dish. The state is shown in FIG. Further, the thigh portion was deboned and put in water, and after boiling, the meat was taken out and the remaining liquid was poured into a petri dish, and the state is shown in FIG. (Discussion) The fat content of chickens in No. 1 ward is equal to that in No. 2 ward and No. 3
It is significantly less than the fat content of chicken in the ward, and in particular, when converted to one chicken, it is about 1/80 or less of the fat amount in the No. 3 ward, and when fed the feed of the example, It can be seen that the unwanted fat content of chickens can be significantly reduced. Test Example 8 (Chicken odor test) At the time of the first preference test of Test Example 5, all 65 people who participated were asked to judge the presence or absence of odor of chicken. As a result, all the 65 people of the No. 1 ward evaluated that no chicken or meat odor was felt. Also, all chickens in No. 2 ward evaluated that there was a chicken smell. further,
With respect to chickens in No. 3 ward, all 65 persons evaluated that the smell of chicken and the smell of meat were particularly severe as compared with the chicken in No. 1 ward. (Discussion) Chickens in No. 1 ward can be judged to be the best chicken without feeling chicken or meat odor. In case of No. 2 ward,
Although it is a free-ranging chicken, it is considered that the chicken odor has started to occur due to the feeding of general mixed feed and the flat feeding of the group.

As described above, since the chicken feed according to the present invention contains activated carbon, if it is given to chickens bred in large numbers such as in Geese breeding, as described above, Improve the quality of chicken eggs and meat,
The odor can be reduced.

[Brief description of drawings]

FIG. 1 is a diagram showing a state in which fat is colored in order to investigate the amount of fat in chickens fed with the feed of Example.

FIG. 2 is a diagram showing a state in which the fat content has risen in order to investigate the amount of fat content in chickens fed with the feed of Example.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kazuo Yanai 2988-1 Higashiyama, Kawaji, Moriyama-ku, Nagoya-shi, Aichi

Claims (1)

[Claims] 1. A chicken feed containing activated carbon.